Campbells Chicken Enchilada Skillet Food

SKILLET CHICKEN ENCHILADAS

Skillet Chicken Enchiladas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 cups frozen chopped collard greens
1 teaspoon ground cumin
1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)
1 bunch scallions, chopped
1 3/4 cups shredded Monterey jack cheese (about 7 ounces)
Kosher salt and freshly ground pepper
1 16-ounce jar tomatillo salsa
1/2 cup heavy cream
8 corn tortillas
1 avocado, diced
Fresh cilantro and sour cream, for topping

Steps:

Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Campbell's® Easy Chicken and Cheese Enchiladas image

A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
½ cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Steps:

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g

CAMPBELL'S® CHICKEN ENCHILADA SKILLET

CAMPBELL'S® Chicken Enchilada Skillet image

Feel like having enchiladas tonight but don't want to fuss around with the stuffing and baking? This one-dish rice skillet has all the flavor of enchiladas and comes together in record time as the rice and chicken cook to perfection right in the sauce.

Provided by Campbell's Canada

Categories Trusted Brands

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon olive oil
2 cups chopped red pepper
4 cloves garlic, minced
1 teaspoon chili powder
1 (10 ounce) can CAMPBELL'S® Condensed Cream of Chicken Soup
1 ½ cups water
1 cup PACE® Chunky Mild Salsa
1 ½ cups dry instant white rice
½ cup shredded Mexican cheese blend
1 green onion, finely chopped

Steps:

Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.
Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.
Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.

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